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Squash & Cream Cheese Appetizer

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  • Ingredients
    3 Ingredients
  • Reviews
    8 Steps



0 g


7 g


1 g


3 pieces


  • 1 small, long delicata squash
  • 40 grams cream cheese of choice (this recipe uses fat-free cream cheese), softened to room temperature
  • Fresh basil leaves



This appetizer is SO easy, simple to track, vegetarian-friendly and only 7 carbs per serving! I’m guilty of making these as a grazing snack for myself.

Get creative with other add-ons like fresh salmon, more spices or even mixing some other small, chopped vegetables into the cream cheese mixture.


  1. Pre-heat oven to 400 F.
  2. Cut the squash lengthways and use a small spoon to scrape across the middle to remove all seeds.
  3. Then, cut the squash sideways to create about 4 small, 3/4 inch wide wedges. The amount of wedges you end up with will depend on the length of your squash size.
  4. Place the squash on a baking tray and bake for 20 minutes.
  5. Break up your basil leaves and mix them in a bowl with the cream cheese. Leave the cream cheese mixture out while the squash is baking so it softens, making it easy to spread into the squash.
  6. Once ready, remove the squash from the oven and let it cool long enough for you to be able to handle them.
  7. Using a spoon, add a small dollop of cream cheese into each wedge of squash.
  8. Serve immediately for a warm appetizer, or refrigerate for later. If you choose to refrigerate, make sure you take them out of 10-15 minutes before serving so that they reach room temperature.

Follow up your low carb-appetizer with a low-carb meal, like our Softshell Zucchini Tacos.


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